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Here is a perfect vegetarian option for a party. The delicious combination of sour cream, chipotle and mushrooms will please the crowd.


1 (7 oz.) pkg. shiitake mushrooms, (or any mushroom)
2 Tbsp. butter, unsalted
1 medium onion, sliced fine
2 large cloves garlic, minced
½ tsp. fresh ground black pepper
2 tsp. fresh thyme, chopped
2 Tbsp. fresh epazote (optional), chopped
1½ cups Supremo® Mexican Sour Cream from V&V SUPREMO®
1 canned chipotle pepper, minced
1 Tbsp. adobo from canned chipotles
salt to taste
½ cup Queso Fresco Cheese from V&V SUPREMO®, crumbled
¼ cup cilantro, chopped
12 corn or flour tortillas


  1. Remove stems from mushrooms and slice caps about ¼ inch thick. Discard stems

  2. Place skillet over medium heat for 1 minute. Add butter. When butter melts, add onions and cook for 3 minutes, stirring frequently. Add garlic, cook 1 minute more. Add mushrooms, pepper, thyme, and epazote. And cook for 3 more minutes.

  3. Pour in sour cream, chipotle and adobo, simmer 5 minutes. Add salt to taste.

  4. Place a non- stick pan or griddle over medium heat. Warm tortillas.

  5. Spoon mushrooms into hot tortillas, and top with queso fresco and chopped cilantro.

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